Hand-ripped processed cheese and preparation method thereof
A technique of remanufacturing cheese and hand-tearing is applied in the field of remanufacturing cheese and its preparation, which can solve the problem of high fat and achieve the effects of mild flavor and excellent tearability.
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Embodiment 1
[0066] Raw material formula:
[0067]
[0068]
[0069] Preparation:
[0070] ① According to the above formula, put all the raw materials except cheese and fat products into the melting pot, the number of blades is 2 pieces, and the thickness of the blades is 3mm. Without heating, the temperature was controlled at 20°C, and sheared and stirred at 600rpm for 3 minutes to obtain a premixed slurry;
[0071] ② Add cheese and fat products, stir at 600rpm, heat directly with steam to 82°C, keep warm and stir for emulsification, and keep warm for 8 minutes;
[0072] ③Fill into strips with a radius of 0.5×length 12cm, air-cool to 30°C within 10 minutes, and refrigerate at 4°C after forming.
[0073] After determination, the fat content is 5.3%.
Embodiment 2
[0075] Raw material formula:
[0076]
[0077]
[0078] Preparation:
[0079] ① According to the above formula, put all the raw materials except cheese and fat products into the melting pot, the number of blades is 3 pieces, and the thickness of the blades is 5mm. Without heating, the temperature was controlled at 25°C, and sheared and stirred at 700 rpm for 3 minutes to obtain a premixed slurry;
[0080] ② Add cheese and fat products, stir at 600rpm, heat directly with steam to 90°C, keep warm and stir to emulsify, and keep warm for 5 minutes;
[0081] ③Fill into strips with a radius of 0.5×8cm in length, air-cool to 35°C within 9 minutes, and refrigerate at 6°C after forming.
[0082] After determination, the fat content was 7.0%.
Embodiment 3
[0084] Raw material formula:
[0085]
[0086] Preparation:
[0087] ① According to the above formula, put all the raw materials except cheese and fat products into the melting pot, the number of blades is 3 pieces, and the thickness of the blades is 5mm. Without heating, the temperature is controlled at 30°C, and the premixed slurry is obtained by shearing and stirring at 100 rpm for 4 minutes;
[0088] ② Add cheese and fat products, stir at 100rpm, heat directly with steam to 95°C, keep warm and stir to emulsify, and keep warm for 6 minutes;
[0089] ③Fill into long strips with a radius of 0.5×10cm in length, water-cool to 25°C within 8 minutes, and refrigerate at 8°C after forming.
[0090] After determination, the fat content was 5.0%.
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